Professional Certificate in Coffee: Sensory Evaluation
-- viewing nowThe Professional Certificate in Coffee: Sensory Evaluation is a comprehensive course designed to enhance learners' understanding of specialty coffee and its sensory attributes. This program underscores the importance of sensory evaluation in the coffee industry, empowering learners with the skills to identify and articulate the nuances that distinguish high-quality coffee.
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Course Details
• Coffee History and Production: Origins, production processes, and coffee bean varieties
• Sensory Evaluation Basics: Introduction to sensory evaluation, human senses and perception
• Coffee Tasting Techniques: Cupping, slurping, and aroma analysis
• Coffee Flavor Profiles: Acidity, body, sweetness, bitterness, and aftertaste
• Roast Degree and Flavor Development: Understanding roast levels and flavor compounds
• Brewing Methods and Flavor Impact: Coffee extraction, different brewing methods, and their effect on taste
• Defects and Faults in Coffee: Identifying and addressing taints and defects
• Sensory Evaluation Forms and Scoring: Standardized evaluation forms, scoring systems, and calibration
• Sensory Panel Management: Organizing, training, and maintaining sensory panels
• Statistical Analysis in Sensory Evaluation: Descriptive statistics, sensory data interpretation, and consumer testing
Career Path
Entry Requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course Status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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